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A treatise on the art of boiling sugar, crystallizing, lozenge-making, confits, gum goods, and other processes for confectionery, etc, in which are explained, in an easy and familiar manner, the various methods of manufacturing every description of raw and refined sugar goods, as sold by the trade, confectioners, and others


Published 1865
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14


Publisher Philadelphia, Baird
Pages 172
Possible copyright status NOT_IN_COPYRIGHT
Language English
Call number AFC-1929
Digitizing sponsor MSN
Book contributor Gerstein - University of Toronto
Collection gerstein; toronto

Full catalog record MARCXML

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